Cauliflower Pizza Crust

Lawndale News Chicago's Bilingual Newspaper - Food


-1/2 head cauliflower, coarsely chopped
Cauliflower Regular
-1 lb For $0.79 – expires in 6 days
-1/2 cup shredded Italian cheese blend
-1/4 cup chopped fresh parsley
-1 egg
-1 teaspoon chopped garlic
salt and ground black pepper to taste
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Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

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